The effects of altitude on the chemical composition of black tea
Publication Date
1990-01-01Author
Owuor, Philip O
Obaga, Samuel O
Othieno, Caleb O
Metadata
Show full item recordAbstract/ Overview
Changes in quality parameters of crush, tear and curl (CTC) black clonal teas due
to variations in altitude within a radius of 10 km were determined. There were significant (P=
0.05) changes in all the quality parameters due to areas of production despite the short
sampling radius. The Group I volatile flavour compounds (VFC) increased with decrease in
altitude whereas Group II VFC and flavour index (FI), theaflavins (TF), thearubigins
(TR)(except in clone TN 14-3) and caffeine increased with increase in altitude. The tasters'
evaluation also increased with increase in altitude.
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- Department of Chemistry [326]